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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipes comes from the Hopkins Estate. I purchased the family collection from their estate sale in Quinlan, Texas in 1991. Ingredients:
5 cups quartered small red potatoes |
3/4 cup salad dressing |
1 teaspoon chili powder |
1 teaspoon onion powder |
11 ounce can whole ernel corn drained |
4 ounces chopped green chilies undrained |
1/2 cup chopped celery |
1/2 cup chopped red pepper |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Cook potatoes in boiling water 15 minutes then drain.
2. Mix dressing and seasonings in large bowl.
3. Add potatoes, corn, chilies, celery and red pepper then mix lightly.
4. Season with salt and black pepper then cover and refrigerate overnight.
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